| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Mushrooms, Nuts, Salads |
2 |
servings |
INGREDIENTS
| 1/2 |
c |
Quinoa; soaked in water |
| 1 |
c |
Cold water |
|
|
Salt |
| 1/2 |
lg |
Bottle fat-free Italian dressing |
| 2 |
tb |
Poblano-pesto sauce |
|
|
Salt |
| 1 |
ts |
Honey or sugar |
| 2 |
|
Chile de arbol – dried; toasted & crumbled |
| 2 |
|
Mushrooms; sliced |
| 1 |
|
Scallion; chopped |
INSTRUCTIONS
QUINOA
DRESSING
SALAD
To cook quinoa: In a small nonstick saucepan, put quinoa, water and salt.
Bring to a boil, reduce heat and cook 15-20 minutes. Set aside.
To make dressing: In blender, put all dressing ingredients and blend on
HIGH until smooth.
To assemble: In a medium bowl, combine cooked quinoa, mushrooms and
scallions. Sprinkle crumbled chile de arbol over ingredients. Pour 2 tbsp
dressing over. Refrigerate until slightly cool. Serve on bed of mixed
lettuces (mesclun mix) and some iced tea.
Risa's notes: You must soak quinoa for a few moments in cool water before
cooking to get rid of an enzyme that is in quinoa. After that, drain well
and then cook.
Add a different chile if you wish, or some chile powder (one specific chile
is better than a supermarket blend).
Recipe by: RisaG
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Aug 02, 1999,
converted by MM_Buster v2.0l.
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